|Chickpea curry served with chappati|
Chickpeas are an easy way of adding protein to your vegetarian dishes. While they are quite delicious boiled and served on their own, as hummus, falafel or with minimal flavouring, this mild curry version makes a perfect accompaniment for Indian breads such as chappati* or naan.
1 onion, chopped
1 green or red chilli (optional)
3-4 garlic cloves, chopped
2 sliced of ginger, chopped
1-2 potatoes, cut into medium cubes
1 teaspoon spice mix/thalippu
2 stalks of curry leaves
1 tomato, chopped
1 can of chickpeas, drained (if using dried chickpeas, you will need to soak and boil according to the instructions on the packet before using it in this recipe)
1 heaped teaspoon of turmeric powder
1 teaspoon kurma curry powder
a dash of coriander powder (optional)
1 tablespon gram (chickpea) flour
salt and black pepper powder
Sauté the spice mix, onion, garlic, ginger and chillies in 1 tablespoon oil over low heat. Add the curry leaves, potatoes and season lightly. Splash a bit of water in the mixture and let it simmer for a few minutes. The curry and spice powders are added along with a cup of water. Leave the lid on and allow the potatoes to cook through. This may take 15-20 minutes, depending on how high the heat is. When the potatoes are cooked, pour in the chickpeas and tomatoes and let it boil for a few more minutes. Use the gram flour to thicken the excess water into a smooth sauce. Season and serve with your favourite bread.
* Chappati is a tortilla-like bread made using atta flour (unrefined wheat).